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Prepare the Oven and Baking Sheet:
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Make the Cream Cheese Filling:
In a medium-sized bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and 1 teaspoon of vanilla extract until smooth.
Place the filling in the refrigerator until ready to use.
Prepare the Puff Pastry:
Thaw the puff pastry sheets according to package directions.
Unroll both sheets of puff pastry.
Cut one sheet in half. Place the half sheet at the end of the whole sheet and pinch seam together with your fingers to create one large rectangle.
Slice off top corners of pastry and continue making angled slices down each side.
Assemble the Danish:
Spread the cream cheese filling evenly along the center of the puff pastry rectangle.
Sprinkle the fresh blueberries over the cream cheese filling.
Fold the sliced strips of pastry over the filling at a 45-degree angle, alternating from each side to create a braid-like pattern.
Egg Wash and Bake:
In a small bowl, whisk together the egg and 2 teaspoons of milk to create the egg wash.
Transfer the assembled danish to the prepared baking sheet.
Brush the top and sides of the danish with the egg wash.
Bake for 25-28 minutes, or until the danish is golden brown.
Prepare the Icing:
In a small bowl, combine the powdered sugar, ½-1 tablespoon of milk, and ¼ teaspoon of vanilla extract.
Mix until smooth and creamy.
Finish and Serve:
Once the danish has cooled slightly, drizzle the icing over the top.
Slice and serve.
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